Crunchy Marinated Vegetables for Two

• 12 cup fresh cauliflower floret
• 12 cup fresh broccoli florets
• 1 small carrot, sliced
• 2 tablespoons kohlrabi, peeled and chopped
• 2 tablespoons celery, chopped
• 2 tablespoons ripe black olives, sliced
• 1 large radish, sliced
• 1 tablespoon green pepper, chopped
• 14 cup sugar
• 4 12 teaspoons white vinegar
• 14 teaspoon salt
• 14 teaspoon ground mustard
• 4 12 teaspoons vegetable oil
• 1 tablespoon onion, finely chopped
• 18 teaspoon celery seed
• 1 dash italian seasoning

1. In a small bowl, combine the vegetables listed.
2. Prepare marinade: In a small saucepan, combine the sugar, vinegar, salt and mustard; cook over low heat just until sugar is dissolved.
3. Pour into a 2-cup measuring cup; cool slightly.
4. Add the oil, onion, celery seed and Italian seasoning; whisk until well combined.
5. Pour over vegetables and toss to coat.
6. Cover and refrigerate for 4 hours or overnight.
7. Serve with slotted spoon.

fresh cauliflower floret, fresh broccoli florets, carrot, celery, black olives, radish, green pepper, sugar, white vinegar, salt, ground mustard, vegetable oil, onion, celery, italian seasoning

Taken from www.food.com/recipe/crunchy-marinated-vegetables-for-two-188018 (may not work)